Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 2 tbsp neutral oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1.5 lbs Yukon Gold potatoes, chopped into 1-inch chunks
  • 4 large carrots, peeled and cut into 1/2-inch rounds
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 3 cups beef stock
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 oz onion soup mix packet
  • 2 dried bay leaves
  • 1 tsp dried thyme

Instructions:

  1. Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with flour, salt, and black pepper until evenly coated.
  2. Heat oil in a large cast iron skillet over medium-high heat. Working in batches to avoid crowding, sear the beef for about 3 minutes per side until a deep brown crust forms on at least two sides. Transfer seared beef to the crockpot.
  3. In the last batch of beef, add the minced garlic and tomato paste for 60 seconds until the garlic is fragrant.
  4. Place the chopped potatoes, carrots, sliced celery, and diced onion into the crockpot on top of the beef.
  5. In a separate jug or bowl, whisk together the beef stock, Worcestershire sauce, and onion soup mix. Pour the liquid over the meat and vegetables.
  6. Add the bay leaves and dried thyme. Cover and cook on Low for 8 hours until the beef is fork-tender and the sauce has thickened.
  7. Degrease the top. If you see a layer of oil, use a wide spoon to gently skim it off the surface.
  8. Turn off the heat and let the stew sit for 10 minutes until the sauce slightly thickens further.